Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation

P. [1-10] [10]

• Artikel aus derselben Ausgabe (einzeln erhältlich)

  • Effects of Some Yeast on Resveratrol Content During Alcoholic Fermentation
  • Evaluation of the Level of Cis-and Trans-Resveratrol and their Glucosides in Red Wines Produced in Lazio Region (Area)
    Artikel abrufen
  • Content of Resveratrols as a Function of Red Wine Cultivar and of the Year Production (2000-2001-2002)
    Artikel abrufen
  • Rapid, Reliable and Simple Determination of Bioactive Amine in Tomato Products by RP-HPLC-UV
    Artikel abrufen

  Mehr anzeigen
• Informationen

  DOI: 10.1400/97619

  Permalink: https://digital.casalini.it/10.1400/97619